Grub Grill Out!

What better way to celebrate the onslaught of June Gloom than with an outdoor feast? Amidst the curling smoke from the grill and suspended marine layer emerged barbecue-inspired fare that was a homerun hit along with an unforgettable dessert finale worthy of fireworks!  

With only 60% of the flames firing on the grill, this gathering quickly spiraled into extra innings! Grubbers and guests alike took advantage of this time by enjoying a Padres win over (insert assumed opponent here!?!) and breaking an all-time club record in wine bottles consumed in a single sitting.  Adam, Robyn, Andretta, Alyson and Natalie helped us to achieve this feat.   Hostess on deck: Megan Young.

BBQ Brie with Raspberries, provided by Megan Young


Ingredients

• 2 cups fresh raspberries
• 1/3 cup red wine vinegar
• 1/2 cup light brown sugar
• Pinch red pepper flakes
• 1 small wheel brie cheese
• Crackers, for serving

Directions

Special Equipment: small square cedar plank, soaked in water for 1 hour

Preheat grill to medium-high heat.

Add raspberries, red wine vinegar, brown sugar, and pinch of red pepper flakes to a medium saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick.

Put the wheel of brie in center of the cedar plank. Scoop the raspberry syrup on top. Place cedar plank with cheese away from the flames on the grill. Cover the lid and cook for 20 minutes until the brie is soft and oozy to the touch. Remove from the grill and serve directly from the plank with crackers alongside.

Grilled Potato Salad, provided by Kim Messey

Ingredients

• 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
• 1/4 cup olive oil, plus 1/4 cup
• Salt and freshly ground black
• 3/4 pound hickory smoked bacon
• 1 large red onion, finely sliced
• 1/4 cup plus 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 cup crumbled Maytag blue cheese

Directions

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese

Beer Can Chicken, provided by Andretta...and Bitsoff (sort of)

Ingredients

• 4 lb. Whole Chicken
• Beer, half full
• Rub of your choice (ours included salt, pepper, garlic powder and paprika)
• Oil (vegetable or olive)

 Directions:

Remove neck and giblets from the poor bird and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

TJ Dogs, provided by Bitsoff, grilled by Andretta

Ingredients:

• Hot dogs or Turkey Dogs of your choice
• Bacon
• Vidalia Onion
• Aluminum Foil
• Beef Bouillon
• Butter
• Ketchup
• Mayo
• Mustard
• Dice Tomatoes
• Jalapenos
• Toothpicks

Slice onion into strips and place a slab of butter and beef bouillon cube in the center. Salt and pepper.  Grill on a medium flame for 20-25 minutes.  In the meantime, wrap your dogs with bacon, making sure to cover each end. (The dog will cook much faster than the bacon, leaving the exposed end charred.)  Secure with a toothpick.  Cook the dogs on the grill, rolling as needed.  Layer with onions, mayo, diced tomatoes, mustard and jalapenos. 

Mamaw's Peach Pie, provided by Hobbs


Ingredients:

• 3 c. chopped peaches
• 1 unbaked 9" deep pie shell
• 1 c. sugar
• 1/3 c. flour
• 1/8 tsp. salt
• 2 eggs, beaten
• 1/2 c. sour cream
• 1/2 c. sugar
• 1/2 c. flour
• 1/4 c. butter

Directions: Put peaches in pie shell and combine 1 c. sugar, 1/3 c. flour, and salt. Mix eggs and sour cream and stir until beaten. Spoon mixture over peaches. Combine sugar and remaining flour. Cut in butter. Sprinkle over pie.  Bake at 350 degrees for 60 minutes or until golden brown.